Pin I threw this salad together on a Sunday afternoon when I had a head of cabbage that needed using and a bag of frozen edamame I'd forgotten about. The dressing came from a half-remembered herb blend I once had at a friend's garden party. What started as fridge cleanup turned into something I now make on repeat, especially when I want crunch and color without turning on the oven.
I brought this to a potluck once, worried it looked too simple next to lasagnas and casseroles. It was the first bowl emptied. People kept asking if I'd bought the dressing somewhere, and I had to admit I'd just whisked it in a cereal bowl while the edamame cooled. Sometimes the easiest things surprise you the most.
Ingredients
- Green cabbage: Shred it thin so it softens just slightly under the dressing without losing its snap.
- Edamame: Frozen works perfectly here, just boil for a few minutes and shock in cold water to keep them bright green.
- Carrots: Julienne them if you have time, the thin matchsticks make every forkful feel fancy.
- Red bell pepper: Adds sweetness and a pop of color that makes the whole bowl look alive.
- Green onions: Slice them thin on the bias for a mild bite that doesn't overpower the herbs.
- Fresh cilantro: If you're not a cilantro person, parsley works just as well without the soapy controversy.
- Greek yogurt: This makes the dressing creamy and tangy without feeling too heavy.
- Mayonnaise: A little goes a long way, it smooths everything out and helps the herbs cling.
- Fresh lemon juice: Brightens the whole dressing, use a real lemon not the bottled stuff.
- Fresh parsley, chives, and tarragon: The trio that makes it taste like Green Goddess, tarragon is optional but adds a subtle anise note.
- Garlic clove: One small one is enough, mince it fine so it melts into the dressing.
- Dijon mustard: Adds a quiet sharpness that ties the herbs and tang together.
- Sunflower seeds and sliced almonds: Toast the almonds in a dry pan for two minutes, it makes them taste like a completely different ingredient.
Instructions
- Cook the edamame:
- Boil them for three to four minutes until tender, then drain and run them under cold water. This stops the cooking and keeps them vibrant green instead of dull army green.
- Prep the vegetables:
- Toss the shredded cabbage, edamame, carrots, bell pepper, green onions, and cilantro into a large bowl. Use your hands to fluff everything together so the colors mix evenly.
- Make the dressing:
- Whisk the yogurt, mayo, lemon juice, herbs, garlic, mustard, salt, and pepper in a small bowl until smooth. Taste it, you might want more lemon or a pinch more salt depending on your yogurt.
- Toss the salad:
- Pour the dressing over the cabbage mixture and toss with tongs or your hands until every shred is lightly coated. Don't drown it, you want the vegetables to still have their own voice.
- Add the crunch:
- Right before serving, scatter the sunflower seeds and toasted almonds on top. If you add them too early, they'll lose their crispness and that's half the fun.
Pin One evening I made this for myself after a long day and ate it straight from the bowl on the couch. The crunch was so loud I couldn't hear the TV, and somehow that made it even better. It felt like taking care of myself without any fuss, just vegetables and herbs and a little bit of effort that paid off in every bite.
Make It Your Own
Swap the almonds for cashews or peanuts if that's what you have. Add diced avocado or cucumber right before serving for extra freshness. If you want it vegan, use plant-based yogurt and mayo, the dressing tastes almost identical. I've also stirred in leftover grilled chicken or crumbled tofu to make it a full meal.
Storing and Serving
This salad holds up well in the fridge for up to two days if you keep the nuts and seeds separate. The cabbage softens slightly but doesn't wilt like lettuce would. Serve it cold or at room temperature, both work. It's great alongside grilled fish, roasted chicken, or just a piece of crusty bread.
Little Things That Help
Use the shredding blade on your food processor if you have one, it makes the cabbage prep take thirty seconds instead of ten minutes. Toast the almonds in a dry skillet over medium heat, shaking the pan often, until they smell nutty and turn golden. If fresh tarragon is hard to find, skip it entirely rather than using dried, the flavor doesn't translate.
- Chill the bowl before tossing if you want the salad extra crisp and cold.
- Double the dressing recipe and keep extra in a jar for grain bowls or roasted vegetables.
- If you don't have chives, the green tops of the green onions work in a pinch.
Pin This salad has become my answer to what should I bring and what can I make that feels light but filling. It's proof that simple ingredients, when treated right, don't need much else.
Recipe Q&A
- → How do I prepare the edamame for this dish?
Boil shelled edamame in water for 3-4 minutes, then drain and rinse under cold water to cool before adding.
- → Can I substitute the yogurt in the dressing?
Yes, plant-based yogurt can be used to make a vegan version while maintaining the dressing’s creaminess.
- → What’s the purpose of the toasted nuts and seeds?
They add a crunchy texture contrast that complements the crisp vegetables and creamy dressing.
- → Can I prepare the salad in advance?
Yes, but keep crunchy toppings separate until serving to maintain their texture.
- → What flavors define the green dressing?
Fresh herbs like parsley, chives, lemon juice, and Dijon mustard create a zesty, vibrant green goddess-inspired dressing.